Chicken Summer Salad

14. February, 2009

A very summery salad, perfect as a light and healthy meal on a warm summer evening. Although I am vegetarian my husband loves this salad and will sometimes ask me to make it for him. Please use free range and organic chicken only.

Note that you will need to toast the almonds before adding them to the salad (it brings out their flavour).

Preparation

First you need to prepare the chicken. Coat a frying pan with 1 teaspoon coconut oil and some water if needed, heat over high heat, add chicken breasts, cook for 4-5 minutes without moving them, then turn and finish cooking. Cut the chicken into bite sized strips and let cool.

Next you need to toast the 30 grams almonds. Spread the almonds out on a baking sheet. Toast at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 4-6 minutes. Use a timer! Let them cool for a couple of minutes.

Slice the 100 grams cherry tomatoes into halves.

Chop the 20 grams apricots into small pieces.

Trim and slice the 80 grams celery fairly finely.

Place the chicken strips, toasted almonds, the cherry tomatoes, chopped celery, raisins and apricots in a large bowl.

Peel the garlic clove, crush with a garlic press (or chop very finely) and place in a medium bowl.